Apricot Meringue with Almonds & Cream

Jelly Roll Pan Dessert Recipe

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This easy Apricot Meringue recipe can be made ahead of time and frozen until you are ready to serve it to your guests. Peaches, blueberries, raspberries, or cherries can be used in place the apricots if you prefer.


  • 4 large egg whites
  • 1/8 tsp. salt
  • 1 C + 2 Tbsp. sugar
  • 1 C almonds, sliced
  • 1-1/4 C whipping cream
  • 1 (12 oz.) can apricot halves, chopped


Preheat the oven to 375 degrees. Line a jelly roll pan with parchment paper. Place the egg whites and salt into a mixing bowl. Beat on high until stiff peaks form when the beaters are lifted out of the bowl. Beat in 1 Tbsp. of sugar at a time and continue beating until the mixture is shiny. Spread the meringue evenly over the bottom of the jelly roll pan. Spread the almonds over the meringue. Bake 15 minutes or until firm to the touch and just barely starting to brown.

Place a piece of parchment paper on a flat surface and dust it lightly with confectioners’ sugar. Invert the warm meringue onto the parchment paper and let cool. Place the whipping cream into a bowl and beat until stiff peaks form. Spread the beaten cream over the cooled meringue. Scatter the apricots evenly over the cream. Starting with the short side, roll the meringue over the filling. Wrap in parchment paper and foil and freeze.

To serve, thaw in the refrigerator overnight, dust with confectioners’ sugar, and slice. Makes 8 servings.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 45 minutes

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